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Jesus's 30 Minute Chicken Tamales
Recipe by Jesus Bojorquez, Maseca Recipe
collection. Reprinted with permission.
Yield: 25 tamales
i n g r e d i e n t s
6 cups Maseca Corn Masa mix for tamales
6 cups Chicken broth
1 cup corn or other vegetable oil (corn will enhance the flavor)
2 teaspoon salt
1 teaspoon baking powder
2 large rotisserie chicken
2 1/2 12 oz jars green tomatillo sauce
1 bag corn husks
d i r e c t i o n s
Soak; the corn husks in warm water until soft.
Blend; Using an electric mixer, blend the masa flour (Maseca for
Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent
mixture.
Shred; the chicken and marinate in the green salsa or tomatillo sauce.
Spread; masa evenly over corn husks, and spread a spoonful of marinated
chicken on top of the masa.
Fold; the sides of the corn husk to center over the masa so that they
overlap to make along package.Fold the empty part of the husk under so that it rest
against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40
minutes. Check every 20 minutes.The tamale is cooked when it separates easily from the
corn husk.
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About The Recipe
We had the pleasure of meeting Mr. Bojorquez at the Western Food Expo in San Francisco on
August 24, 2002. The chef's at the Maseca booth were proudly serving fresh chicken tamales
made from this recipe. Jesus explained to us that he developed this recipe as a means to
make tamales very quickly rather than the otherwise laborious process. We were truly
impressed with the flavor of these simple tamales. Fresh masa dough is always preferred
but if it is not available then we feel Maseca brand Masa is the best on the market.
Maseca masa for tamales
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